Mélange de Haricots
Toasted Walnuts
Walnut Dijon Vinaigrette
Saint Albray Cheese
SAINT ALBRAY
Made with pasteurized cow’s milk from the Jurançon in the Pyrénées- Atlantiques, ripened for two weeks and formed into a shape similar to that of a flower with each “petal” forming a half pound of cheese. The six “petals” are centered around a disk which, when removed, creates a hollow center resembling the center of the flower. For more information about St. Albray, and some excellent recipes, please visit
Ile de France.
Saint Albray has a distinctive taste. During the aging process, St. Albray develops the hearty, robust flavor of a traditional washed-rind cheese. It has a rich aroma and a creamy flavor that can be enhanced by eating it with its ginger/reddish-white rind. I especially like the intriguing aroma, and highly-recommend eating that rind!
Warm Leek and Saint Albray Salad
Walnut Dijon Vinaigrette
Candied Walnuts
Basil Garnish
Leeks are tied together to keep their shape, then cooked in boiling water about 15 minutes until tender. Drain and slice, arrange on plate. Drizzle walnut dijon vinaigrette over warm leeks. Add slices of St. Albray and candied walnuts, basil chiffonade as garnish. This recipe was inspired by a terrific cookbook:
Bistro Laurent Tourondel, New American Bistro Cooking. Walnut Dijon Vinaigrette: Minced Shallot and Garlic, Dijon Mustard, Sherry Vinegar, Walnut Oil, Salt and Pepper.
Rosé made a nice summer pairing with this leek salad.
Artisan Lettuces
Petite Oak – Tender and mellow
Petite Tango – Curly leaf similar to mild arugula or endive
(Green is slightly sweet, red is slightly bitter)
Petite Gem – firm and crunchy with mild sweet flavor
(more on Artisan Lettuce
here)
St. Albray on Warm Baguette
Artisan Lettuce Salad
Next time you are looking for an esoteric cheese for your cheese platter, as an alternative to the ubiquitous Brie, give St. Albray a try!
